Paul Prudhomme’s Cajun Meat Loaf
This meat loaf takes meat loaf to another level. It’s not a classic meat loaf- this is a beyond flavorful, spicy, above and beyond meat loaf. This is a Paul Prudhomme recipe- he is honestly one of the best chefs ever- he was based out of New Orleans and was a very talented Cajun Cook. Every recipe of his is BEYOND flavorful, and they have been a constant staple in my family for a long time.
Paul Prudhomme’s Cookbook (affiliate link)
Paul Prudhomme's Cajun Meat Loaf Recipe
Yield: 8
Ingredients
Cajun Meat Loaf
- 4 tablespoons salted butter
- 3/4 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell peppers
- 1/4 cup finely chopped green onions
- 2 teaspoons minced garlic
- 1 tablespoon tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup evaporated milk
- 1/2 cup ketchup
- 1 ½ pounds ground beef
- 1/2 pound ground pork
- 2 eggs, lightly beaten
- 1 cup fine dry bread crumbs
Seasoning Mix
- 2 whole bay leaves
- 1 tablespoon salt
- 1 teaspoon ground red pepper (cayenne)
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
Very Hot Cajun Sauce for Beef
- 3/4 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped celery
- 1/4 cup minced jalapeno peppers
- 1 teaspoon minced garlic
- 4 tablespoons salted butter
- 1/4 cup + 1 tablespoon all-purpose flour
- 3/4 teaspoon ground red pepper (preferably cayenne)
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 bay leaves
- 3 cups basic beef stock
Instructions
Cajun Meat Loaf
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the butter in a large pan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
- Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
- Stir in the milk and ketchup.
- Continue cooking for about 2 minutes, stirring occasionally.
- Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
- Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
- Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
- In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
- Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
Very Hot Cajun Sauce for Beef
- While Meat Loaf is in the oven, prepare the sauce.
- Combine onions, bell peppers, jalapenos, garlic and celery in a small bowl & set aside while you start the roux.
- In a medium saucepan, heat the butter over medium-low heat. With a metal whisk, whisk in the flour a little at a time until smooth.
- Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
- Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers, bay leaves and salt.
- Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
- In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
- Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
- Skim any oil from the top and serve immediately.
- Serve over Mashed Potatoes, Grits, or however else you enjoy Meat Loaf!
